Ingredients

The following ingredients have 6 Servings
  • ½ pound gruyère cheese (8 ounces)
  • ½ pound fontina (8 ounces)
  • ½ pound gouda (8 ounces)
  • 3 tablespoons cornstarch
  • 1 ½ cups sauvignon blanc
  • 1 ½ tablespoons lemon juice
  • 2 cloves garlic
  • pasted
  • 2 teaspoons Dijon mustard
  • 1 ½ tablespoons brandy
  • armagnac or kirsch
  • About ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon ground white pepper

Instruction

  • Shred cheeses
  • In a mixing bowl, combine shredded cheeses and toss with cornstarch
  • In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat
  • A few handfuls at a time, stir and melt in cheeses with a wooden spoon
  • Add mustard, brandy, nutmeg and white pepper
  • Place the pot of fondue over low-flame heat to keep warm and insert fondue forks in cheese pot
  • Arrange dippers of choice on large board surrounding the fondue